It still remains to be seen if my adoration and all out obsession with Biscoff will ever end. And after this recipe, it doesn’t seem likely that that will ever happen. These cookies have become inexplicably linked to my soul.
When I stopped by my local World Market the cookies were on sale, so of course I had to pick up the necessary 2 for $6. Why would I pay an extra 5o cents for each package when I all knew in my soul of souls that two packages would be put to dang fine use. There is no need to strain the truth with you. I decided itt was good and so it must be done.
Once an additional jar of Biscoff was put into my cart (shhh, don’t tell Ben) I checked out with a mission in mind. Make a tiramisu with Biscoff cookies.
Initially, I had high hopes of making Biscoff ladyfingers but alas their puffiness was severely hampered. Dang you egg whites, how you flummox me! I suppose I could say they were edible a total loss. Still spongy, sweet though lacking all height and poof, I decided waste was not wanted and added them into the mix anyway. I’m nothing if not
So – there are two ways to go about this. Use traditional ladyfingers – or go the end route I did – and just use Biscoff cookies. There’s not shame in cheating. Delicious, delicious cheating.
Just in case you’re terribly interested, I’ll shed the light on my ladyfinger debacle. But if it’s of no interest to you, that’s alright – I’m thick skinned enough to know you still heart me (you do still heart me, right?!).
After unleashing my lack of willpower onto a semi-suspecting bag of Biscoff cookies, 15 of them were placed into my food processor and blended until powder. (The rest were shoved into my wide open mouth.)
Four ounces of egg whites and a quarter cup of sugar were whisked until soft peaks formed. The same was done with the remaining egg yolks and 1/4 cup of sugar. Softy peaks don’t form with the egg yolks, but they sure to take on a lovely buttercup yellow when whisked with sugar.
Into the eggs and sugar went a teaspoon of vanilla and it was set aside. And into the last small bowl, went 3/4 cup of biscoff powder, 1/4 of flour, and baking powder. Once the dry ingredients were stirred together, the mix was folded into the egg yolks. Then mix the yolks/powder mixture into the egg whites. Pipe them out onto two parchment or Silpat lined baking sheets and bake for 7 minutes. Let them rest for 1 minute and remove to cooling rack.
I went wrong with my egg whites and patience. We never get along. My patience and my egg whites. Despite mine going flat, I know my patience would be properly rewarded. And hey – they still tasted like spicy biscoff cookies. Just a Biscoff cookie of a sponge variety. If you’d like the original version of the cookies – visit Krissy’s Creations.
For the custard portion of the tiramisu, 5 egg yolks, 1/4 cup of sugar, and 1/3 cup of whiskey were heated over a double boiler until a custard formed. It was swiftly placed in the fridge to cool.
One cup of heavy whipping cream was poured into the Kitchen Aid and whipped until perfectly fluffy and slightly sweetened with 4 tablepsoons of baker’s sugar. To the whipped cream I added 16 ounces of room temperature whipped cream cheese instead of the traditional mascarpone.
Two reasons for the switch. I didn’t have mascarpone and I was to lazy to go out and get any. It made for a good switch. Not wimpy and with a certain tang. It was a perfect substitution in my book.
To the whipped cream, I added the cream cheese, whiskey egg custard and 3/4 cup of Biscoff spread. The mixture was folded in until all evenly distributed and then we were ready for business!
Into my 9×9 baking pan, I laid the ladyfingers out along the bottom. Topped them with a tablespoon of coffee each, spread out a hefty dollop of Biscoff/Cream Cheese/Custard mixture and layered it again with more ladyfingers. I ran out halfway through my second layer and just used the remaining 2nd package of Biscoff cookies as my next layer. It was a delightful and decadent accident.
Lather, rinse, repeat and I was nearly done. Instead of the traditional espresso and cocoa powder, I topped the dish with crumbles of Biscoff cookies. Unfortunate alternative. Not. Into the fridge it went to set, soak up and meld and we were ready for nomming.
With a few mistakes and my determination unsullied – I dug in. Not gonna lie, taking pictures was terribly difficult. Because there was a fork right there and I had to wait an additional five minutes to eat it. But alas, it was good. Really. Good.
2 Packages Biscoff Cookies (50 Cookies)
5 Egg Yolks
1/4 cup + 4 Tbsp Baker's Sugar
1/3 Cup Whiskey
1 Cup Heavy Whipping Cream
1 Pound Whipped Cream Cheese, room temp
3/4 cup Biscoff Spread
3/4 cup Strong Coffee
1 teaspoon Vanilla
Into a double boiler, bring 1 cup of water to a heavy simmer. Place egg yolks, 1/4 cup baker's sugar, vanilla and whiskey into the bowl of the double boiler. Whisk together until smooth. Whisk until custard begins to form and mixture stiffens. About five minutes. Remove from heat and cover with plastic wrap. Place in fridge to cool. About 30-45 minutes.
Into a stand mixer, beat cream cheese until light and softened. Add in Biscoff spread and beat until mixed in. Next, beat in cooled egg custard mixture. Scrape down bowl occasionally to ensure mixture is evenly distributed. Scrape mixture into bowl and set aside momentarily.
Into stand mixer's bowl, using the whisk attachment, whisk whipping cream until medium peaks form. While whisking slowly add in 4 tablespoons of baker's sugar to sweeten the whipped cream. Remove bowl from mixer, and fold in cream cheese/Biscoff mixture until just incorporated.
Into the bottom of a 9x9 inch pan, lay out one layer of Biscoff cookies. Top each cookie with about 1 teaspoon of strong coffee. Top layer of cookies with cream mixture. Repeat another layer of cookies, topped with coffee, and then cream.
In food processor, pulse about 10 Biscoff cookies until they become granulated and almost powdery.
To the top layer of cream, evenly power Biscoff Cookie crumbs. Place in fridge for 2-3 hours to let tiramisu meld. Slice and serve.
*Note* Does not hold up for longer than 24-36 hours.